When we travel abroad and I get the chance to cook, this is always on our menu. In South Africa, I even bought a slow cooker just so we can have this. We search for the chuck roast in the nearest market (unfortunately, not all countries have this particular cut) find a butcher who can cut us one, cook it, then serve it to our guests. It's always been a winner.
Just try it and you'll see what I mean!
Ingredients
3 - 4 lbs. Beef chuck roast
1-2 teaspoons dried Dill Weed, or to taste
Salt and pepper, to taste
1/4 cup Water
2-3 Tablespoons rice vinegar (I use 3 tablespoons if am cooking the 4 pounder)
3 Tbsp. Flour (or cornstarch diluted with water for gluten-free option)
1 cup Sour Cream
Procedure
Generously season the beef chuck roast with dill weed, salt and pepper. Truth is, I don't measure the amount of dill weed. I just eyeball it. Place the seasoned beef in the slow cooker. Add the water and vinegar. Cook on low for about 7-8 hours or until roast is tender. I usually crank up the slow cooker to high for the first hour and then turn it to low for the rest of the time. This is to speed up the simmering process a bit.
Remove the cooked roast from the slow cooker and transfer it into an oven-proof dish. Cover with foil. While I am doing the sour cream gravy I usually place the roast in the oven (250F) to keep it warm.
Add the sour cream and flour into the liquid that's left on the slow cooker. Mix by using a whisk until everything is combined and there are no more flour bits floating. Turn the cooker on high and cook for a further 10 minutes or until the gravy is thick enough and heated through. You may also add more dill if you like and adjust the seasoning to your taste. I just like it the way it is, tangy and delicious!
Take the roast out of the oven and serve with the sour cream gravy on the side. Have it with steamed rice and green veggies. Perfectly paired with green beans, broccolli or peas. Yum!
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